We were having our dear friend Jeff over for dinner and I wanted to make something I haven’t made before. I knew he liked shrimp and I knew he liked chicken. I bought a fresh sourdough baguette from Trader Joe’s and the Trader Joe’s olive tapenade for the boys to enjoy as an appetizer. I also had a plate of extra virgin olive oil, BR Cohn 25 year age balsamic vinegar, kosher salt, and cracked pepper for them to dip the bread in. This dish came out perfect. The blend of spicy, lemon, cheeses, pasta, chicken, and shrimp was just a nice balance. This is a winner and will be made many more times.
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 1/2 teaspoon red pepper flakes (less if you don’t like it spicy)
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (save shells and tails)
1/4 white or red onion
3/4 pound thin linguini or bowtie pasta
2 tablespoons butter
1 small bunch parsley leaves, chopped or 1 teaspoon of Italian Seasoning
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate.
Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells/tails and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and throw away the shells/tails and the onion.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
Heat a skillet over high heat. Remove the shrimp from the marinade, save the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes.
Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half.
Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine.
Adjust seasoning with salt and pepper, to taste.
Add in the shrimp and pasta and toss to combine with the sauce.
Transfer into a serving bowl and serve immediately with a side of French bread.
Serve with baked garlic parmesan chicken: